Easter blondies

• butter↗180g g

  melted, plus extra for the tin

• light brown sugar↗250g g
• medium eggs↗3
• malted milk drink powder75g g
• plain flour↗200g g
• baking powder↗1 tsp tsp
• bag chocolate coated malt balls103g g

  plus chocolate bunnies to decorate

• white chocolate↗50g g

  melted, for drizzling (optional)

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/ gas 4, butter a 20 x 20cm brownie tin and line the base with parchment. Mix the melted butter with the sugar, beating until smooth, then beat in the eggs. Add the malted milk powder, flour and baking powder, stir to just combine, then fold in the Maltesers. Spoon the mixture into the prepared tin and bake for 30 mins until cooked around the outside but still wobbly in the middle.

2. 2

   Resist the temptation to eat the blondies straight away and put the tin in the fridge to set for 2 hrs. Once set, top with the bunnies, drizzle over the melted white chocolate (if using) and cut into 12 squares.